Steps
1. Prepare the eggplant by cutting it into bite-sized pieces.
2. In a bowl, mix the flour with a bit of water to create a smooth paste for the gravy.
3. Heat oil in a pan over medium heat and add minced garlic and shallots, sauté until fragrant.
4. Add the eggplant pieces to the pan and stir-fry until they start to soften.
5. Season with chicken stock, msg, salt, and pepper.
6. Push the eggplant to one side of the pan and pour the flour paste on the other side, stirring quickly to avoid lumps.
7. Mix everything together, allowing the gravy to thicken.
8. Once the eggplant is cooked through and coated in the savory gravy, remove from heat.
9. Serve hot and enjoy!